Best Pie Crust Pizza Pockets Recipes

HOMEMADE PIZZA POCKETS

Steps:

• Preheat oven to 450F degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
• In a small bowl, whisk together eggs, milk and garlic.
• In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
• Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
• Stir the egg mixture into the flour mixture.
• Mix until dough comes together into a loose ball. Note: to make this easier, you could use an electric mixture with a dough attachment.
• Dump the dough ball onto a large, floured countertop.
• Knead the dough ten times (turning it over onto itself and turning 90 degrees each time). Add additional flour as necessary to keep it from sticking.
• Using a rolling pin, roll out dough to about ½-inch thickness.
• Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
• After cutting out the circles, press them down or roll them out some more to make them large enough to hold the all the fillings. Note: this dough does stretch pretty easily too which you may need to do to close it up over the fillings.
• Place the crust circles on prepared baking sheets.
• Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
• Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
• Carefully fold the crust in half and press together the edges.
• Take a fork and go around the edges to make sure they seal closed. If necessary, add a bit of water to the seals with your finger to help them stay sealed.
• Bake at 450f degrees for 13-15 minutes until crust is lightly browned. Continue until all pizza pockets are made.
• Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

PIE CRUST PIZZA POCKETS

Steps:

• Preheat the oven to 425.
• Unroll one of the pizza crusts onto a cutting board.
• Cut it in half.
• On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
• Add cheese to taste and toppings, but not so much that you cannot close the crust.
• Fold the crust in half and seal with a fork.
• Repeat with the other 3 halves of crust.
• Bake at 425 for 10-15 minutes or until the crust is flaky and done.
• Let cool a bit and serve.

SUPREME PIZZA PIE POCKETS

Steps:

• Heat oven to 425°F. In 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
• Add bell pepper, onion and mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic and pepper flakes; remove from heat. Stir in sauce and sausage.
• Unroll crusts on work surface. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
• Spread 2 rounded tablespoons sausage mixture on half of each crust wedge in triangle shape, leaving 1/2-inch border. Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Carefully transfer to large ungreased cookie sheet. Brush with melted butter. Sprinkle with grated Parmesan cheese and Italian seasoning.
• Bake 13 to 15 minutes or until crust is golden brown.

PIZZA POCKETS

Steps:

• Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
• Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
• Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
• Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.